Many years of experience in gelatin production
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| Place of Origin: | CHINA LUOHE |
| Brand Name: | SUNRI |
| Certification: | ISO |
| Model Number: | Food grade |
| Minimum Order Quantity: | 500kgs |
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| Price: | USD2000-5500 Per Ton |
| Packaging Details: | 25kg/bag |
| Delivery Time: | 12 work day |
| Payment Terms: | L/C, D/P, T/T |
| Supply Ability: | 3000 MT Per Year |
| Storage Type: | Store In A Cool And Dry Place(not More Than 25℃) | Specification: | 25kg |
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| EINECS No.: | 232-554-6 | Shelf Life: | 24 Months |
| MF: | C102H151N31O39 | Application: | Bakery, Jelly, Cake, Meat, Sausage, Beverage, Ice Cream |
| High Light: | food thickener Edible Gelatin Powder,Edible Gelatin Powder ISO certified,gelatin thickening agent great versatility |
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Edible Gelatin Powder Product Description
Gelatin shows a wide-range of physico-chemical properties which confer its great versatility and a large number of functionalities.
Gelatin is a natural protein that provides gelling and stabilizing properties to water-based media. These properties depend on the type of gelatine, its concentration, pH and operating conditions of temperature.
What makes gelatin unique in terms of functionalities is its thermo-reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. With all its functionalities the versatility of gelatin is outstanding.
Gelatine is obtained through partial hydrolysis of collagen contained in animal skins and bones. It is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals for a caloric value of 370 kcal.
This protein is fully digestible and contains 18 different amino-acids, including all of the 9 essential amino-acid but tryptophan. It is particularly rich in Glycine, Proline and Hydroxyproline, which, all together, represent almost 50% of the composition of the molecule. Hydroxyproline is an amino-acid specific of gelatin.
Gel Strength:
In the gelatine world, gel strength is traditionally referred as Bloom. It is the force, expressed in grams, necessary to depress by 4 mm the surface of a gelatin gel with a standard plunger (AOAC). The gel has a concentration of 6.67% and has been kept 17 hours at 10°C.
Bloom is linked to mechanical elasticity of the gel and is used to classify gelatin types. It generally ranges from 50 to 300 Bloom. We may sometime refer to Low, Medium or High Bloom, with the following limits:
Gel strength increases with concentration and time as the gel matures. It decreases with temperature.
How to use Anchi Gelatine?
Because of its structure and the presence of ionic charges along the chain, Anchi Gelatin has a very good solubility and exhibits water-binding capacity. Gelatin swells either in cold or warm water, and can bind up to 10 times its own weight of water. High concentration solutions (up to 50%) can be obtained using various methods. To reach total solubilization in a short time, gelatine requires rather low temperature from 50-60 to 90-95°C. Gelatine is practically insoluble in common organic solvents.
Gelatin solutions show a workable viscosity even at low temperature (50- 70°C) compared to other hydrocolloids, for which introduction rates are limited. They exhibit the properties of a Newtonian fluid above 40°C. A concentrated gelatin solution can be kept at 55 - 60°c for 4 to max. 6 hours without significant degradation. Beyond this time and temperature, the gelatine properties can be degraded all the more if solution pH is acid (below 5) or alkaline (above 8), or if concentration is low.
A gelatin solutions sets below a given temperature, typically between 20 and 29°C. This
Setting temperature depends on the gelatin type, the concentration, its gel strength and viscosity. This gelation process is due to a rearrangement of individual molecular chains into a more or less ordered network of helical arrangements. Gelatin gels are viscoelastic materials with the properties of both solid and liquid. Resilience and hardness of gelatine are given by Bloom level and viscosity.
Edible Gelatin Powder Powder data
| 1． | Total Bacteria Count | ≤1000ing | 60 |
| 2． | Escherichia Coll | 10g | Negative |
| 3． | Salmonella | 25g | Negative |
| Sense | |||
| 1appearance | Light yellow or yellow with in white grain no impurity that can be seen in eres | ||
| 2． odor | No special smell.no foul smell.no peculiar smell | ||
| Quality guaranteed period 2YEARS | |||
Company Profile
LUOHE ANCHI BIOTHCH CO.,LTD is one of leading manufacturers and exporters that undertake the business of high-quality gelatin for pharmaceutical grade gelatin and food grade gelatin. Our company boasts the leading advanced technology and complete production line. Working through scientific product structure assures the high quality in gelatin industry.
FAQ
1. About us
Luohe Anchi Biotechnology Co., Ltd is located in the Luohe City, founded in 2019.. Mainly produces industrial, food, Gelatin. Products are widely used in food, beverage, feed industries.
2. how can we guarantee quality?
We have very strict process for Quality Check and have gone through different official QC and got the certificates;
3.what can you buy from us?
High Quality health supplements
4. Why US?
Our clients keep placing order to us because of our high quality products with the most competitive prices because only the win-win partnership can go a further way.
5. what services can we provide?
We offer Customization and very good after-sales service. We are always here to help you with all the questions that you may have.
Our services
1. 20+ years manufacturing experience.
2. OEM/ODM Service.
3. Sample service.
4. Direct factory,Competitive price.
5. Strict quality control system,professional QC team.
6. Quick response within 24 hours.
Contact Person: admin
Tel: +8613721316236
